Submitted by Julie Beckwith to the 2019 Taste of America Challenge
INGREDIENTS
For Pasta e Fagioli:
2 tablespoons extra virgin olive oil
8 ounces Wampler’s Hot Sausage Roll (from a 16-ounce package)
3/4 cup diced onion
3/4 cup diced celery
3/4 cup shredded carrot
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon Bolner’s Fiesta Brand Ground Black Pepper, or to taste
2 cloves garlic, minced
1 can (14.5 ounces) Red Gold Basil, Garlic & Oregano Diced Tomatoes
1 can (15 ounces) Red Gold Tomato Sauce
4 cups chicken stock
1 can (15.5 ounces) dark red kidney beans, drained
1 can (15.5 ounces) navy beans, drained
1 cup dry ditalini pasta, cooked al dente according to package directions
For Buttery Garlic Crescent Croutons:
1/4 cup Challenge Butter, melted
2 cloves garlic, minced
1 (8-ounce) package Great Value Original Crescent Rolls
1/2 cup freshly grated Parmesan cheese, divided use
Garnish: 2 tablespoons finely chopped flat-leaf parsley
DIRECTIONS
For the Pasta e Fagioli: Heat 1 tablespoon olive oil in a large heavy pot over medium-high heat. Add sausage, cook and crumble 8-10 minutes or until cooked thoroughly. Drain and remove sausage from pan; set aside. In the same pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, celery, and carrots. Season with salt and pepper. Cook until vegetables are tender, stirring frequently; about 8-10 minutes. Stir in garlic and cook an additional minute. Add reserved cooked sausage, canned diced tomatoes, tomato sauce, chicken stock, kidney beans, and navy beans. Stir to combine. Continue cooking on medium-high heat just until pot comes to a boil. Reduce heat to a simmer; stir occasionally 30 minutes. Stir in cooked pasta and cook an additional 10 minutes.
For croutons: In the meantime, heat oven to 400 degrees Fahrenheit. Stir together melted butter and garlic. Unroll crescent dough and pinch seams together. Using a pizza cutter, cut dough into 1-inch squares. Place dough squares 1 inch apart on baking pans lined with parchment paper. Brush with half of the butter garlic mixture. Bake 8-12 minutes, tossing halfway through the baking time, or until golden brown on both sides. Remove from oven and immediately brush with remaining butter-garlic mixture and sprinkle with 1/4 cup of the Parmesan cheese. To serve, ladle pasta e Fagioli into serving bowls. Add 4-5 croutons per bowl and sprinkle with remaining Parmesan cheese. Garnish with finely chopped parsley. Serve with remaining croutons on the side. Makes 6 bowls or 12 cups.